I've been off the internet for a while, intentionally for a bit of detox from the news and all. šš
But I always kept our community in mind. ššš¼
A perfect mousse is soft and creamy, but still holds together in the shape we like.
The list of the ingredients we can add in our mousse is almost endless. To make it a little bit crunchy, add ingredients as cookie crumbles, puffed rice, nuts... For a little acidity and a colorful look, add some fresh sour berries or just any other type of sour fruit makes the taste heavenly harmonious.
I added puffed rice to make the bottom layer to hold the currant berries, not escape from the bottom of the mousse.
The puffed rice also adds some crunch and tempers the richness of the chocolate and tartness of the red currants.
Ingredients:
- 350 g of dairy free chocolate
- 50 g of dairy free butter
- 350 ml of full fat coconut milk
- 35 g of puffed rice
- 100 g of red currant
- 2 tablespoons of cacao for the decoration
Preparation:
- Pour coconut milk into a small pot and bring it to a boil.
- Remove the pot from the stove and add chocolate pieces and butter (margarine).
Stir slowly with a wooden spoon until the chocolate and butter are completely melted and have a smooth and creamy texture.
- Cover the cake mold with baking paper (if you are using a silicone cake mold, you don't need baking paper).
- Pour a little chocolate mousse in the mold to cover the bottom.
Add the puffed rice and add red currants on top of it.
Pour the rest of the chocolate mousse over the top.
- Place in the refrigerator for at least 6 hours or even better overnight.
- Decorate with cocoa powder. You can help yourself by using strips of paper to make beautiful decorations that match your style.
Adding some red currants on top makes the cake more attractive.
